Mixed vegetable curry

Caroline Marson: Food writer

This is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.

Ingredients: serves 4

450 g potato (or sweet potato)
225 g mixed vegetables (such as carrots, broccoli, brussel sprouts, cauliflower and French beans)
2 tbsp vegetable oil
1 onion (peeled and chopped)
4 garlic cloves (peeled and chopped)
50 g creamed coconut (grated)
400 g chopped tomatoes
1 level tsp salt
4 handfuls fresh spinach
sprigs coriander (to garnish)
basmati rice (to serve)
4 tbsp curry paste (e.g. Madras curry paste)

Method:

Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
Meanwhile, prepare the vegetables.
Heat the oil in a large pan, add the onion and garlic and cook for about 5 minutes, stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.

Recipe tips:

Keeping your fresh vegetables in the fridge will help keep them fresher for longer. However, potatoes are best kept in a cool dark place.